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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 280.9
  • Total Fat: 17.6 g
  • Cholesterol: 84.4 mg
  • Sodium: 466.3 mg
  • Total Carbs: 12.0 g
  • Dietary Fiber: 2.7 g
  • Protein: 22.5 g

View full nutritional breakdown of Crabmeat Stuffed Mushrooms calories by ingredient
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Crabmeat Stuffed Mushrooms


Crabmeat Stuffed Mushrooms

Introduction

Crabmeat stuffed mushroom baked with cheddar and monterey jack cheese melted on top. This recipe can be halved. Crabmeat stuffed mushroom baked with cheddar and monterey jack cheese melted on top. This recipe can be halved.
Number of Servings: 12

Ingredients

    36 fresh mushrooms (white button or baby portobello)
    1/4 cup celery, finely chopped
    1/4 cup onion, finely chopped
    2 tablespoons red or yellow bell pepper, finely chopped
    1/4 cup fresh cilantro, chopped
    1/2 pound crab meat
    2 cups oyster crackers crushed
    1/2 cup cheddar cheese, shredded
    1/4 teaspoon garlic powder
    1/2 teaspoon Old Bay Seasoning
    1/4 teaspoon ground black pepper
    1/4 teaspoon salt
    1 egg
    1/2 cup water
    1 cup shredded cheddar cheese (yellow or white) or 4 slices (you can use more for a cheesier flavor)
    1 cup shredded monterey jack cheese (always use equal amount to the cheddar cheese)
    1-2 tablespoon butter for sauteing and casserole dish

Directions

Preheat oven to 400 degrees.

Saute celery, onion, pepper and cilantro in butter for 2 minutes, transfer to a plate and cool in the refrigerator.

While vegetables cool, wash mushrooms and remove stems. Set caps to the side and finely chop half of the stems. Discard the other half of the stems.

Combine the sauteed vegetables, chopped mushroom stems, and all other ingredients (except the 1 cup of cheddar and montery jack cheese). Mix well.

Place mushroom caps in individual buttered casseroles or baking dishes.

Spoon 1 teaspoon of stuffing or until it fills the cap into each mushroom.

Cover with shredded cheddar and montery jack cheese.

Bake in oven for 12-15 minutes until cheese is lightly browned.

Makes 12 servings of 3 mushroom per person. You can omit the cilantro, if desire.

Number of Servings: 12

Recipe submitted by SparkPeople user PRETTYDOVE.






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Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    Added a little lemon juice, and tabasco sauce. I also cooked them in fat free chicken broth instead o water - 1/30/10

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